Italian sausage adds a little spice to a mellow ricotta cheese filling.
Sausage-Stuffed Pasta Shells
- Prep Time 35 min
- Total 1 hr 15 min
- Servings 6
- Ingredients 8
Ingredients
- 18 jumbo pasta shells (from 16-oz package)
- 1 lb bulk Italian sausage
- 1 container (15 oz) whole-milk ricotta cheese
- 1 egg, slightly beaten
- 1 can (28 oz) tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 cups shredded Italian cheese blend (8 oz)
Instructions
-
Step1Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
-
Step2Meanwhile, in 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir ricotta cheese and egg into sausage.
-
Step3In medium bowl, mix tomato sauce, Italian seasoning and garlic powder. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup tomato sauce mixture over bottom. Spoon about 2 tablespoons sausage mixture into each pasta shell. Arrange shells on sauce in baking dish. Spoon remaining sauce over stuffed shells.
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Step4Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted.
Nutrition
590
Calories
36g
Total Fat
35g
Protein
34g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 590
- Calories from Fat
- 320
- Total Fat
- 36g
- 55%
- Saturated Fat
- 18g
- 90%
- Trans Fat
- 1/2g
- Cholesterol
- 150mg
- 49%
- Sodium
- 1740mg
- 73%
- Potassium
- 850mg
- 24%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 4g
- 14%
- Sugars
- 8g
- Protein
- 35g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 15%
- 15%
- Calcium
- 45%
- 45%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 1/2 High-Fat Meat; 0 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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